SALA DE DESPIECE was born in September 2013 with a clear premise: to be a restaurant focused on the product and a modern homage to traditional bars, recalling in both aesthetics and way of working the cutting rooms and central markets such as Mercamadrid, Mercabarna, or even Tsukiji in Tokyo.

In this way, SALA DE DESPIECE draws inspiration from those technical spaces where action takes place immediately after slaughter, fishing, or harvesting, as well as from the places where pieces are cut and separated for other segments of product distribution. The name SALA DE DESPIECE was conceived as the starting point for a concept that ultimately came to define the entire project—and therefore its commercial name.

Everything began to revolve around a kitchen of self-limitation in favor of the product within an industrial space. At SDD, everything must happen as it does in the actual workspace of cutting-room operators, using a carefully restricted set of ingredients and tools designed to protect and preserve the raw materials for later service. Everything is recognizable, both in display and plating.

SALA DE DESPIECE

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